Russell Hobbs RHSS67 Instructions page 15

Salt and pepper to taste
Chicken stock cube
½ cup hot water
½ cup cream
Tie the chicken's legs together. Mix together half the butter, the chopped tarragon and the crushed
garlic. Season with salt and pepper and place inside the bird with the orange rind. Spread the breast
thickly with the remaining butter. Place the chicken in the Slow Cooker. Dissolve chicken stock cube in
hot water. Pour stock around the chicken, cover and cook on Low for 6 – 8 hours or High for 4 – 6
5 – 7 hours.
hours or AUTO for
Remove the chicken from the Slow Cooker, take off the trussing string and keep the chicken hot.
Spoon off the fat, add the cream and heat on High for 10 minutes to make the gravy. Stir and season to
taste then strain into a gravy boat. Serve chicken garnished with parsley and accompanied with the
gravy served on a bed of cooked noodles or rice. A can of baby potatoes, drained may be added
during the last hour of cooking.
BEEF POT ROAST
Serves 4
1 ½ - 2 kgs Chuck, topside or rump roast
1 clove garlic, crushed
Salt and pepper to taste
1 carrot, chopped
1 stalk celery, chopped
1 small onion, stuck with 3 cloves
¾ cup sour cream mixed with 3 tablespoons flour
1 cup red wine
Rub beef roast with garlic and season with salt and pepper. Place roast in the Slow Cooker and add all
the remaining ingredients. Cover and cook on Low for 10 – 12 hours. Excellent served with hot
buttered noodles.
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